#falafel

#falafel

Scotch eggs are a pub food delicacy - a soft-boiled egg wrapped in a thin layer of sausage, coated in breadcrumbs, and then deep fried until crisp and delicious, ideally with a yolk in the center that is still runny. They are as heavy in the hand as they sit in the belly, a classic British dish that sticks to the ribs and girds one against the cold grey drizzle.

These Middle Eastern chickpea balls are so meaty and satisfying, I feel like I could eat them every day! One of my favorite ideas for how to eat them is this falafel salad. Make a batch of my baked falafel, then layer them with crunchy veggies and top with a creamy, zingy tahini dressing. You can also use purchased frozen falafel, or even repurpose takeout leftovers! This one is a massive hit with my family.

Expect bold flavors, generous portions, and halal meats cooked on vertical rotisseries at this Greek spot. The space is small, and the counter service line can get a little long at lunchtime, but the food is well worth the wait. The falafel is perfectly crisp on the outside with a tender center, but the combo bowl is ideal when you're hungry and can't decide what you want-it comes with your choice of two proteins (we like the chicken shawarma and gyro beef) over rice plus

If you're hungry or coming with a friend, order the falafel plate special ($12). It is one of the best value meals in town. The hearty dish comes with five pieces of crispy, hot falafel, on herb basmati rice with a sidecar of dill sauce. A small Shepherd's Salad arrives on the side, a mix of romaine lettuce, dates, goat cheese, pecans, and roasted corn tossed in a honey-Dijon vinaigrette.

Don't let Mini Kabob's demure size and Americana-adjacent location fool you - the pint-sized Glendale restaurant serves Los Angeles's best smoky, flame-kissed Armenian kebabs. Operated by two generations of the Martirosyan family, Mini Kabob blends Armenian and Egyptian flavors in fully loaded kebab and falafel plates served out of a makeshift takeout window. The younger Martirosyan, Armen, greets regulars by name at the window between flipping skewers of tender marinated beef and plating piles of bulgur-dotted tabbouleh.

One of my favorite weeknight meals - falafel - requires soaking dried chickpeas overnight but becomes an easy, fast-to-cook dish once prepared.